1. Carpetbag Steak

Steak Australian dish became the best known world. Both beef pork and sheep in Australia is a thick and delicious. Do not miss sampling of this steak dish, Carpetbag Steak. It uses pieces of steak fillet of beef known as filet mignon (pieces taken from the base of the tenderloin). On one side, was slashed to pieces formed pouch. Perhaps this is why steak is named Carpetbag.

In the ‘bag’ is filled with a combination of oysters, parsley leaves, lemon juice and pepper. Barbeque sauce with a mixture of melted butter poured over the cooked meat increase appetite. Of course, for the steak, you can choose whether you want the steak cooked well done, medium or rare.

2. Meat Pie

Meat pie is very popular in Australia To the extent that this food is called the ‘national diet’ Australia. The proof, Great Australian Meat Pie is held every year to find the best meat pie manufacturer in the country. As sporting events and charity events to family gatherings, this pie was never absent. This pie is generally small in size, fit in the hand, but there is also the size of American pie. At the top of this pie and spread with tomato sauce when served in restaurants or at home, will be accompanied by mashed potatoes or fries. Modification of any contents of the pie is now quite diverse, chicken, seafood, or vegetables.

The Variations of this dish is both interesting and rich in fiber is presented floats on pea soup and known as the pie floater. There is also an Australian specialty of course you curious to taste, Kangaroo Steak and the typical menu options such as Oyster Kilpatrick and Pavlov.

Conducting tours to special places during the winter, it felt less satisfied without sampling the local cuisine. So many choices of dishes, the menu of the three following countries do not pass up.

1. Russia: do not know, do not care

Russian cuisine may not be so familiar in the ears, but once you try to be immediately fall in love.

1. Zakuski , Derived from the word meaning zakusit eat in small portions and kusok which means small pieces. When combined, renamed zakuska or snack. While zakuski a plural word that refers to the variety of foods served. Like the meaning he said, zakuski consists of a variety of foods in relatively small portions and provided on the plate. These kinds of appetizers will usually meet the table before we eat the main course.

Various dishes with pieces of bread, cheese, pickled cucumber, sour cream, various types of fish that cut sheets, pickled mushrooms, beets, and many other types of food spread out on the table. All the pieces of food can be enjoyed as a sandwich, salad, or enjoy a piece. Fresh taste of the salad and salty taste of cheese or the fish will bring your appetite, making not wait to enjoy the main course.

2. Khachapuri. The shape and size vary khachapuri throughout Russia. There is like a box-shaped dumplings, some are oval. However, the difference is khachapuri made of bread or flour is leavened with the contents of the cheese mixture, eggs and other ingredients and then baked. Can also only contain cheese, cheese either recently or fermented cheese ‘old’. It was equally tasty. Khachapuri can be a filling snack, but if you still want to eat again, you should eat two or three pieces khachapuri small size or a large size.

3. Borshch. Typical soups from Eastern Europe are attractive color and intriguing, red. Relax, it’s not red dyes but the results derived from the fruit bits, the main ingredient of this soup. However, not only red borshch are there. Orange Borshch made from tomato paste was there. Sweet and sour taste will directly spread in your mouth that bites into the sauce, mouth first. Fresh! Uniquely, this soup can be served in two versions. When served cold in summer can help refresh the body at once. As for the winter, your body will feel warm with hot soup to eat this.

2. Switzerland: cheese and cheese

State-flag-white bar is known for its cheese production. Types of cheese were so diverse, and even reached 450 species, and the well-known is the type of Emmental, Gruyere, Appenzell and Sprinz. No wonder the cheese became a very important part of the culinary Switzerland.

1. Fondue. Actually fondue is a special meal in the winter, but because it is very popular, many places serve it throughout the year. Basically fondue is melted cheese then seasoned with garlic and white wine to sharpen the taste. Flavor fondue can be a bit different from one place to another, because every place got a secret recipe of each by mixing several kinds of cheese, and other spices. Everything is delicious!

How to eat it is by dipping a small piece of bread stuck to the fork length, each piece enough to bite, and rotate the fork so that lines the perfect cheese stick to the bread. After not too hot, the bread which was covered with cheese ready to eat. As a distraction may also dipped apple slices, pear, or olives that have been seeded Fondue can’t eat in a hurry. The most fun eating fondue with family or small group of friends, while enjoying the warm fireplace and looked at the snow from the window. As a drink mate, a white wine is ideal served.

In addition to the basic ingredients fondue with cheese fondue Bourguignon is also eaten by dipping a piece of meat into the hot oil fondue Chinois in the form of meat dipped in spicy hot sauce, herb broth. Red wine is usually served as a companion and Bourgignon fondue chinois.

2. Raclette. Food typical of the Valais region is in the form of bread, potatoes, meat, tomatoes, mushrooms, or pickled are applied with hot melt cheese. At first, the shepherds who ‘invented’ the food of this Raclette cheese. They brought cheese for herding and at night while they were eating around the campfire. Used for cheese raclette comes from fermented cow’s milk is not more than six months. In this fermentation, the smell of cheese is enough to form, but still easily melted cheese when heated. To accompany raclette, warm tea of choice other than white wine. It is said that water is not recommended to be taken with raclette, because it can interfere with the process cheese digest it.

3. Rosti. If you prefer to eat fast food, rosti would fit. Although the form of fried potatoes, cooked rosti with cheese, eggs, tomatoes, or meat. Who had shaved potatoes fried with butter rough or olive oil until the surface is slightly dry. The smell of melted cheese when heated very tempting. At first, rosti served for breakfast, but with different contents, rosti also suitable for lunch.

3. China: tradition in the dish

The diversity of cuisine in China is very famous around the world. Regional differences, the results of the earth, climate, history, and eating and drinking habits of the typical part to increase the uniqueness of food and culinary flavors of China that is unrivaled. Although we can see China in Indonesian cuisine, enjoy the cuisine of his native country will provide a different sensation. Try it!

1. Beijing Roast duck. Beijing roast duck (Beijing roast duck) or better known as the Peking duck is a typical food of Beijing. This dish is usually served a portion to six people. Roast duck slices are packed in thin pancakes with onions or leeks, cucumber, turnip (a type of radish) and plum sauce. To suit your taste, the rest of the duck meat can be pan-fried with beans and added enough bones to the cabbage can be a delicious soup. But the crispy skin to be part of the most hotly contested.
2. Dimsum. Food that is very famous one in the international world. As the name implies, Dim Sum which means appealing, this confectionery shaped petite and pretty and taste delicious and tempting. Imperial chefs vying usually served with a form as attractive as possible because Dimsum usually enjoyed by the imperial family as tea in the morning. There are many other typical dishes that match enjoyed for the winter holidays.